Bake your Pecan Fudge Sheetcake on a long and wide pan for an elegantly slender look. Drizzle with a cocoa and pecan glaze while the Duncan Hines Butter Recipe Fudge Cake is still warm for a clever effect.
Cake:
Frosting:
- 1/2 cup butter or margarine
- 1/4 cup plus 2 tbsp milk
- 1 (3 1/2 to 4 cups) lb confectioner's sugar
- 1/4 cup unsweetened cocoa
- 1 tsp vanilla extract
- 3/4 cup chopped pecans
- Preheat oven to 350 ºF. Grease 15 1/2 x 10 1/2-inch pan.
- Prepare cake according to package directions. Pour into pan.
- Bake at 350 ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- To prepare frosting, place butter, milk and cocoa in medium saucepan. Stir over low heat until butter is melted. Add confectioners' sugar and vanilla extract, stirring until smooth. Stir in pecans. Pour over warm cake. Cool completely.
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Rating:
liholi (1 discussion) on Dec 10, 2011 at 09:08 PM
My 'go to' cake recipe for almost any gathering! We LOVE this recipe!
Rating:
CakeMafia (1 discussion) on Nov 23, 2009 at 06:38 PM
I made this cake after viewing the recipe in a magazine. This sheet cake is totally awesome! Everyone loved it! I used can milk instead of regular milk. And, also to give a little more texture, I used a 13 x 9 pan. It is worth every step in the making!
